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Kopiko Chocolate Chip Cookies

This recipe was adapted from The Tummy Train.
Course Dessert, Snack
Cuisine American, Indonesian
Keyword baking, chewy, chocolate chip, cookie, Cookies, crisp, Dessert, holiday, hot chocolate, kopiko, snack
Prep Time 30 minutes
Cook Time 12 minutes
Servings 28 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup salted butter, melted, browned and cooled
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 sachets Kopiko instant coffee powder
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups dark chocolate chips
  • Maldon sea salt, for sprinkling

Instructions

  • Preheat the oven to 350°F and line 3 baking sheets with silicone mats.
  • In a small bowl, sift together flour, baking soda and salt. Set aside.
  • In a bowl of an electric mixer with the paddle attachment, beat the melted butter, both sugars, coffee granules, and vanilla. Beat for about 2 minutes until the sugars are incorporated into the butter.
  • Add the egg and yolk, then continue to beat until light and fluffy.
  • Stir in the dry ingredients at low speed. Mix briefly until just combined and some streaks of flour remain. Using a spatula, stir in the chocolate chips just until distributed.
  • Portion out the dough into 2-tablespoon balls onto the baking sheets. Make sure to allot at least 2 inches of space between each cookie to give them room to spread.
  • Lightly sprinkle each cookie with sea salt. Bake for 7 minutes. Lift the side of the baking sheet and allow to drop from a height of 4 inches back onto the oven’s wire rack. Bake for 3-5 more minutes and then repeat the dropping process. Take baking sheet out of the oven. 
  • Let cookies cool on the baking sheet for at least 5 minutes or until set enough to move, then allow to cool completely on a wire rack. Repeat with remainder of cookie dough.